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:: Healthy Oils



¦¦  On This Page:

Organic Seed Oils
Organic Coconut Oil
Ozonated Oils
Medicinal Oils
Oil Supplements
Fish Oils
Essential Oils
About Oils


¦¦  Seed Oils

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¦¦  Coconut Oil

Thumb: Organic Virgin Coconut Oil 500ml More Details Organic Coconut Oil - Virgin, Raw & Cold Pressed - 500ml (RRP - 12.95)

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Thumb: Biona Coconut Oil More Details Biona Organic Virgin Coconut Oil - 400g

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Thumb: Jarrow Formulas Coconut Oil 454g More Details Coconut Oil - Organic & Extra Virgin - 16oz (454g)

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¦¦  Ozonated Oils

Ozonoils, also known as Ozonated Oils, are the same as regular natural oils but with extra oxygen content.

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¦¦  Traditional Oils

Potent oils with many useful properties.

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¦¦  Natural Oil Based Supplements

A range of supplements based on healthy oils. A convenient way to increase your oil intake

Thumb: Oregano 90 Capsules Now More Details Oregano Oil - 90 softgels

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Thumb: Now Foods Virgin Coconut Oil 120 1000mg softgels More Details Virgin Coconut Oil - 120 - 1000mg Softgels

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Thumb: CLA More Details CLA (Conjugated Linoleic Acid) - 180 - 800mg Softgels

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¦¦  Fish Oils - Liquid


Fish Oils - Capsule


Fish Oils - Softgel

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¦¦  Essential Oils - Aromatherapy

Click here to view our full range or Essential Oils.

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» What are Fats and Oils?

A fat is a substance made up of carbon, hydrogen and oxygen that is not soluble in liquid. The science behind fat is a huge subject that could run into thousands of pages, so we shall leave the science to the scientists. It is enough for us to concentrate on the three main types of fat available in the human diet - Triglycerides, Phospholipids and Sterols.


These are saturated fats that comprise roughly 95% of all ingested fats. Triglycerides are formed from one glycerol molecule and three fatty acid molecules. The body breaks these down into free fatty acids, glycerol and monoglycerides. These fats are transported around the body by lipoproteins.


Differs from a triglyceride in that one of the fatty acid molecules is replaced by a phosphorus containing molecule. These fats play a key role in determining the fluidity of cell wall membranes. Phospholipids made up of stiffer saturated or trans-fats create cell walls that are less fluid than those made up of essential fatty acids (EFAs).


The most important sterol for us to think about is cholesterol. About 80% of our cholesterol is made in our livers and the rest we get from cholesterol-rich foods like meat, eggs and dairy products It is a fat that is found in all cell walls and is also used as a secondary messenger by the cells during development. The brain contains almost 24% of all cholesterol in the body.

Fats are transported around the body in the blood stream by lipoproteins. Very low-density lipoproteins (VLDL) and low-density lipoproteins (LDL) carry fats like cholesterol from the liver to the body's cells. Sometimes referred to as 'bad cholesterol', high levels of these lipoproteins have been linked to higher risk of heart attacks and strokes. High-density lipoproteins (HDL) carry cholesterol from the body's cells back to the liver, and high levels of this 'good cholesterol' are associated with a low risk of heart attack or stroke.

Within these groups there are many other types of fat, but the body really needs just two. These are the essential fatty acids (EFAs) linoleic acid (omega-3) and alpha-linolenic acid (omega-6). Unlike other fats our bodies must take these EFAs from our diet as we do not possess the enzymes needed to make them ourselves. These EFAs are important as they form with phospholipids to make much of the membrane surrounding all cells in the human body. Without these EFAs the body's cell walls are less fluid, unable to carry out their primary function of regulating the passage of materials into and out of the cell.

» Saturated Fats and Unsaturated Oils

We have all heard of these differing types of fats, and most of us would be led to believe that saturated fat is bad for us while unsaturated fat is good. Both the EFAs are unsaturated fats.

The saturation of fats refers to how much hydrogen is present in the fat molecule. Saturated fats have their carbon molecules saturated with as many hydrogen molecules as they can carry. This makes them stiffer and solid at room temperature.
Unsaturated fats are missing hydrogen molecules and are therefore liquid at room temperature. They are more often referred to as oils.

In fact the body needs both saturated fat and unsaturated oil to remain healthy.

» Our Oils

1) We only buy oil that is certified by a reputable third party like the Soil Association or The Scottish Organic Producers Association. Manufacturing a product that meets the strict guidelines laid down by these organisations is time consuming, expensive and shows that measures have been taken to ensure a high quality product. Hydrogenated trans-fats are banned from use in certified products.

2) We investigate the manufacturers of various oils and only use those that use the cold expeller press method of extraction, not exceeding 37 degrees celcius and that uses MAP.

3) All our containers are glass.

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